p-Coumaric acid induces antioxidant capacity and defense responses of sweet cherry fruit to fungal pathogens

doi:10.1016/j.postharvbio.2020.111297

CORC > 植物研究所 > 中国科学院植物研究所 > 中科院北方资源植物重点实验室

	p-Coumaric acid induces antioxidant capacity and defense responses of sweet cherry fruit to fungal pathogens
	Liu, Xiaoyun 3; Ji, Dongchao 3; Cui, Xiaomin 3; Zhang, Zhanquan ; Li, Boqiang ; Xu, Yong ; Chen, Tong ; Tian, Shiping 1,3
刊名	POSTHARVEST BIOLOGY AND TECHNOLOGY
	2020
卷号	169
关键词	Botrytis cinerea Free radicals p-coumaric acid Penicillium expansum Sweet cherry fruit
ISSN号	0925-5214
DOI	10.1016/j.postharvbio.2020.111297
文献子类	Article
英文摘要	Phenolic acids are important secondary metabolites involved in multiple physiological activities in plants, such as enzymatic activities and nutrient uptake. Given their health-promoting benefits, phenolic acids have attracted considerable research interests. However, their functions in maintaining postharvest fruit quality and suppressing disease incidence are seldom documented. Here, we reported that p-coumaric acid (p-CA) dramatically reduced the natural decay rate and maintained organoleptic quality of sweet cherry fruit, which was mainly attributed to activation of phenylpropanoid metabolic pathway and cell wall remodeling, elevated contents of non-enzymatic antioxidants and improved activities of major antioxidant enzymes. Moreover, p-CA also significantly inhibited mycelial growth of Botrytis cinerea and Penicillium expansum, and it also reduced patulin production from P. expansum. Collectively, these results demonstrated that p-CA can improve antioxidant capacity and defense responses of sweet cherry fruit to fungal pathogens, which may provide references for understanding the freshness-keeping mechanisms relevant to plant-derived phenolic acids.
学科主题	Agronomy ; Food Science & Technology ; Horticulture
电子版国际标准刊号	1873-2356
出版地	AMSTERDAM
WOS关键词	INDUCED OXIDATIVE STRESS ; PHENOLIC-COMPOUNDS ; SALICYLIC-ACID ; BAMBOO LEAVES ; EXTRACTS ; ANTIBACTERIAL ; ANTIFUNGAL ; RESISTANCE ; GROWTH
WOS研究方向	Agriculture ; Food Science & Technology
语种	英语
出版者	ELSEVIER
WOS记录号	WOS:000581566600010
资助机构	National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31930086, 31672210] ; Zunyi Academician Center [2018C078]
内容类型	期刊论文
源URL	[http://ir.ibcas.ac.cn/handle/2S10CLM1/21544]
专题	中科院北方资源植物重点实验室
作者单位	1.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 2.Minist Agr, Key Lab Postharvest Handling Fruits, Beijing 100093, Peoples R China 3.Chinese Acad Sci, Inst Bot, Key Lab Plant Resources, Beijing 100093, Peoples R China
推荐引用方式 GB/T 7714	Liu, Xiaoyun,Ji, Dongchao,Cui, Xiaomin,et al. p-Coumaric acid induces antioxidant capacity and defense responses of sweet cherry fruit to fungal pathogens[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY,2020,169.
APA	Liu, Xiaoyun.,Ji, Dongchao.,Cui, Xiaomin.,Zhang, Zhanquan.,Li, Boqiang.,...&Tian, Shiping.(2020).p-Coumaric acid induces antioxidant capacity and defense responses of sweet cherry fruit to fungal pathogens.POSTHARVEST BIOLOGY AND TECHNOLOGY,169.
MLA	Liu, Xiaoyun,et al."p-Coumaric acid induces antioxidant capacity and defense responses of sweet cherry fruit to fungal pathogens".POSTHARVEST BIOLOGY AND TECHNOLOGY 169(2020).